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Torta Pasqualina

Hand-rolled oil pastry with chard, prescinsêua and whole eggs

Ligurian pasqualina with thin homemade oil-pastry layers, drained chard, prescinsêua, marjoram and whole eggs inside the filling.

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Prep50 minsCook60 minsServes8DifficultyMedium

Plus 50 min for relaxing pastry and resting the pie; included in the total time below.

Editorial recipe cover for Torta Pasqualina, from Genoa, Liguria

Genoa, Liguria

The regional version.

A four-sheet home pasqualina with chard and prescinsêua, retaining the whole-egg filling and oil pastry.

  • The pastry consists of thin hand-rolled flour, water and oil sheets.
  • Chard and Genoese prescinsêua form the filling.
  • Whole eggs are enclosed in hollows rather than all beaten into the greens.

Technique: hand-rolled oil pastry with chard, prescinsêua and whole eggs

Squeeze the greens thoroughly and drain the cheese. This home version uses four pastry sheets, while ceremonial versions use many more; it does not replace them with commercial puff pastry.

Ingredient notes & swaps

  • Ricotta mixed with a little thick natural yoghurt is a common home approximation to prescinsêua, but has a different flavour and moisture.

The recipe

Torta Pasqualina

50 min prep60 min cook2 hrs 40 min total8 servings

Includes 50 min for relaxing pastry and resting the pie.

Scale:

Ingredients

Pastry

Filling

Finish

Method

  1. 1

    Knead flour, pastry water, oil and salt into a smooth dough. Divide into four balls, cover and rest for 30 minutes.

  2. 2

    Wilt chard, cool and squeeze very dry. Chop, then cook briefly with onion and a spoonful of brushing oil; cool again.

  3. 3

    Mix chard with drained prescinsêua, two beaten eggs, Parmesan and marjoram. Season lightly. Heat oven to 180°C.

  4. 4

    Roll two dough balls extremely thin and layer into an oiled 26 cm tin, brushing oil between them and leaving an overhang.

  5. 5

    Add filling and make four hollows. Break one whole egg into each. Cover with the other two thin sheets, oiling between layers.

  6. 6

    Seal edges, brush with remaining oil and make small vents away from the eggs. Bake 50–60 minutes until fully cooked and golden.

  7. 7

    Rest 20 minutes before cutting so the eggs and filling hold their shape.

The version on this page

A four-sheet home pasqualina with chard and prescinsêua, retaining the whole-egg filling and oil pastry.

  • The pastry consists of thin hand-rolled flour, water and oil sheets.
  • Chard and Genoese prescinsêua form the filling.
  • Whole eggs are enclosed in hollows rather than all beaten into the greens.

Cooking it well

Squeeze the greens thoroughly and drain the cheese. This home version uses four pastry sheets, while ceremonial versions use many more; it does not replace them with commercial puff pastry.

Serving and planning

Serve warm or cooled in wedges for an Easter table or picnic, keeping cooked portions refrigerated until needed.

Allow 50 additional minutes for relaxing pastry and resting the pie. This is included in the total recipe time, alongside active preparation and cooking.

Ingredient alternatives

Ricotta mixed with a little thick natural yoghurt is a common home approximation to prescinsêua, but has a different flavour and moisture.

Explore the Italian regional cooking guide for related dishes and pantry notes.

Storage

Refrigerate cooked leftovers promptly in a covered container and use within 3 days.

Freezing

Freeze cooked portions for up to 2 months; thaw overnight in the refrigerator. Fresh pasta, vegetables and cheese can soften after thawing.

Reheating

Reheat only the portion required until piping hot throughout. Add a little water if the sauce has thickened.

Keep cooking

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